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Ingredients

  • 194 g Carrots
  • 10 g Chicken Stock Cubes
  • 300 g Egg Noodles (boiled)
  • 20 g Fresh Grated Ginger
  • 108 g Onion Sliced
  • 160 g
  • 5 g Red Chilli Chopped
  • 200 g Shredded Roast Chicken
  • 5 g Soy Sauce
  • 95 g Spring Onions Shredded
  • 10 g Sunflower Oil
  • 600 g Water

Preparation

  1. Cook Noodles as per pack instructions

  2. Thinly shred carrots and spring onions
  3. Slice onion
  4. Fry onions and ginger in oil in a pans

  5. Dice left over roast chicken

  6. Mix stock cube with water and add to the pan and heat
  7. Add Birds Eye petit pois to pan

  8. Season with dash of soy sauce. Add carrots, spring onions, chicken and noodles
  9. Garnish with coriander Serve and Enjoy!
Serving tip

Serve with a crusty roll

Tags

Chicken
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